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Baked cheesecake with pear and cardamom — coconut

By: Susan Updated on Sat, 10 Oct 2026 17:46:20 GMT Desserts

Tags: #cakes

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Baked cheesecake with pear and cardamom — coconut

Baked cheesecake with pear and cardamom — coconut. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Before you start

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Preparation: 25 min. Cooking: about 75 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

Ingredients

Base

  • 180 g plain butter biscuits, without filling
  • 70 g unsalted butter, softened

Filling

  • 700 g full-fat cream cheese, plain
  • 150 g granulated sugar
  • 3 large eggs
  • 150 g sour cream
  • 20 g cornstarch

Fruit topping

  • 20 g granulated sugar
  • 10 g cornstarch
  • 30 ml water

Flavor ingredients

  • 300 g firm pears, peeled and cored, prepared weight
  • 0.5 tsp ground cardamom
  • 25 g unsweetened desiccated coconut

Method

  1. Heat the oven to 160°C (320°F), conventional heat. Line the base of 23 cm springform tin with baking parchment and lightly grease the sides.
  2. Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
  3. Crush the biscuits finely. Melt the 70 g butter, mix with the crumbs and press evenly onto the lined base. Bake this base for 10 minutes at 160°C, then let it cool while making the filling.
  4. Divide the additional nuts, dried fruit, coconut or chocolate into two equal portions. Fold half into the cheesecake filling before baking and fold the rest into the completely cooled fruit topping. Do not add these ingredients to the biscuit base. At low speed, mix room-temperature cream cheese with the filling sugar and cornstarch until smooth. Mix in sour cream and the listed zest, spice or vanilla. Add eggs one at a time, mixing briefly. Do not whip air into the filling. Pour over the base.
  5. Bake the filling at 160°C for 50–65 minutes. The outer ring should be set and the center should wobble gently as one piece, not ripple like liquid; an instant-read thermometer in the center should reach 71°C (160°F). Switch off the oven, leave the door ajar for 30 minutes, then cool on a rack. Refrigerate within 2 hours of leaving the oven and chill at least 6 hours.
  6. Dice sliced fruit into small pieces for the topping; keep berries whole. Simmer the fruit with the topping sugar and 20 ml of the water for 5–8 minutes until softened. Mix the topping cornstarch with the remaining 10 ml water, stir it in and boil gently for 1 minute until thick. Cool completely and spread on the cold cheesecake. Add any listed almonds after cooling. Cook any listed citrus zest, spices or vanilla with the fruit. Fold any listed sliced almonds into the completely cooled fruit topping before spreading it on the cheesecake.

Serving and slicing

Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Storage

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Summary

Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.

Baked cheesecake with pear and cardamom — coconut
Baked cheesecake with pear and cardamom — coconut

FAQs

Which pan should I use?

23 cm springform tin

Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.

Does the timing include cooling?

Preparation: 25 min. Cooking: about 75 min.

The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.

How should I store the cake?

Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Baked cheesecake with pear and cardamom — coconut

Prep time:
25 min
Cook time:
75 min
Total time:
100 min
Servings:
12
Baked cheesecake with pear and cardamom — coconut
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Baked cheesecake with pear and cardamom — coconut. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Ingredients

  • Base

  • Filling

  • Fruit topping

  • Flavor ingredients

Instructions

1.

1. Step 1: Heat the oven to 160°C (320°F), conventional heat. Line the base of 23 cm springform tin with baking parchment and lightly grease the sides.

2.

2. Step 2: Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.

3.

3. Step 3: Crush the biscuits finely. Melt the 70 g butter, mix with the crumbs and press evenly onto the lined base. Bake this base for 10 minutes at 160°C, then let it cool while making the filling.

4.

4. Step 4: Divide the additional nuts, dried fruit, coconut or chocolate into two equal portions. Fold half into the cheesecake filling before baking and fold the rest into the completely cooled fruit topping. Do not add these ingredients to the biscuit base. At low speed, mix room-temperature cream cheese with the filling sugar and cornstarch until smooth. Mix in the sour cream. Reserve all listed citrus zest, spices or vanilla for the fruit topping. Add eggs one at a time, mixing briefly. Do not whip air into the filling. Pour over the base.

5.

5. Step 5: Bake the filling at 160°C for 50–65 minutes. The outer ring should be set and the center should wobble gently as one piece, not ripple like liquid; an instant-read thermometer in the center should reach 71°C (160°F). Switch off the oven, leave the door ajar for 30 minutes, then cool on a rack. Refrigerate within 2 hours of leaving the oven and chill at least 6 hours.

6.

6. Step 6: Dice sliced fruit into small pieces for the topping; keep berries whole. Simmer the fruit with the topping sugar and 20 ml of the water for 5–8 minutes until softened. Mix the topping cornstarch with the remaining 10 ml water, stir it in and boil gently for 1 minute until thick. Cool completely and spread on the cold cheesecake. Add any listed almonds after cooling. Cook any listed citrus zest, spices or vanilla with the fruit. Fold any listed sliced almonds into the completely cooled fruit topping before spreading it on the cheesecake.

Good to know

  1. The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
  2. Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.

Equipment

  • Kitchen scales, mixing bowls, spatula, whisk and 23 cm springform tin.

Allergens

Always check labels if you have allergies.
  • Contains milk and wheat/gluten. Check biscuit and chocolate labels for additional allergens. Contains eggs.